Chania, CreteAn hour from Rethymno, Chania is Crete's second largest city and certainly more beautiful than Heraklion. There is an old Venetian port with a lighthouse and ancient walls, as well as an even older part of the city with Posted by jonshapiro in Vagabonding at 60 | Dec 21, 2015

A Day in TaosDale and I love Taos and Santa Fe, NM. We’ve been to Taos on many occasions and have dreamed of living there. Maybe in my next blog I’ll write about our 1st trip to Taos with our young boys.
This trip Posted by Miss Chris in Grandma on The Go | Dec 20, 2015

Bangkok -- Chiang MaiToday began with yet another helping hand from our Air BnB host, Surat, who called us a cab to take us to the train station from his apartment. While we waited, we spent time chatting with his wife, Carol, and Posted by carpentrek in Carpenters Without Borders | Dec 9, 2015

SalernoThe Italian portion of our trip is rapidly coming to a close. Tomorrow we drive to Rome airport and fly to Athens. We left Modica early to spend another day in Siracusa, and the women who run the Posted by jonshapiro in Vagabonding at 60 | Dec 5, 2015

Kasu UdonKasu udon is an Osaka classic dish. When people hear the word Osaka, one might immediately think of takoyaki and okonomiyaki but never udon. However, udon is something really common in Osaka and most of the people here Posted by Ohana_Matsumae in Gourmet Trip in Japan | Nov 28, 2015

Kiritanpo NabeKiritanpo Nabe is a dish famous in the Northern part of Akita prefecture. Kiritanpo is a type of food made resembling the form of a sausage. Unlike sausages, kiritanpo is made out of rice mashed into a paste Posted by Ohana_Matsumae in Gourmet Trip in Japan | Nov 1, 2015

Paris Markets: Part 4All the days I have spent wandering around aimlessly in Paris, I never knew there was a name for it. I am apparently a flaneuse: a woman who wanders in Paris with no particular destination in mind. Edmund White Posted by teethetrav in Tee the Trav | Oct 25, 2015

5 must-try Chettinad dishesThe Indian state of Tamil Nadu has a reputation amongst aficionados of Indian cuisine for boasting one of the most celebrated and popular culinary cultures of the sub-continent. The secret of the food that can be found in this region Posted by basant in Travel Food | Oct 16, 2015

Kawara SobaKawara soba or roof-tile soba is a Yamaguchi prefecture delicacy. The soba is made of tea and that's what gives it the green colour. On top of the Kawara soba are tamago yaki shreds (omlette shreds), minced beef, Posted by Ohana_Matsumae in Gourmet Trip in Japan | Oct 4, 2015

Mapo YakisobaMapo Yakisoba is one of many soul food people who live in the prefecture Miyagi eat. What makes this dish so interesting is that other parts of Japan has never thought of adding Mapo Tofu to noodles, only rice. Posted by Ohana_Matsumae in Gourmet Trip in Japan | Sep 30, 2015

Kinchaku KitsuneIn this blog post I am going to talk about a famous B class our met delicacy in Nara prefecture called the "Kinchaku Kitsune". In Japanese, kinchaku means pouch and kitsune is that piece of friend tofu over a Posted by Ohana_Matsumae in Gourmet Trip in Japan | Sep 21, 2015

Ika-somenIka-somen is a dish that is most famous in Hakodate, Hokkaido. The word somen is referred to a common type of noodles in Japanese cuisine made of wheat flour and Ika means squid. So if transliterated correctly Posted by Ohana_Matsumae in Gourmet Trip in Japan | Sep 20, 2015

Genghis KhanYou probably heard of Genghis Khan before; the leader of the once all powerful mighty empire of Mongol. However, in Hokkaido, Genghis Khan is a name of a popular food. This dish resembles yakiniku but instead of beef, Posted by Ohana_Matsumae in Gourmet Trip in Japan | Sep 19, 2015

Kaisen-donKaisen-don is what every tourist who goes to Hokkaido and dream about eating aside from the famous Miso ramen. Kaisen means seafood and it has various different kinds of raw seafood being put on top of a bowl of Posted by Ohana_Matsumae in Gourmet Trip in Japan | Sep 17, 2015

Ranch Smashburger with the WorksIn large bowl, combine ground beef and 1½ tablespoons (half the packet) Hidden Valley® Original Ranch® Dips Mix. Season with pepper. Use your hands to gently combine and form mixture into 4 loosely packed balls, about 2" thick. Refrigerate 30 Posted by ninjljlkn in bookname | Sep 16, 2015

Want to create a lasting record of your trip?

With Travellerspoint, you can! Keep everyone up to date with an easy, customisable travel blog; or upload your travel photography for others to admire. Then take your blog entries and travel photos and stick them into a travel map of all the places you've seen.